Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***Cajun spice mix***
   2      teaspoons     ground cayenne pepper
   2      teaspoons     freshly ground black pepper
   1      teaspoon      freshly ground white pepper
   2      teaspoons     dried thyme -- finely crumbled
   1      tablespoon    garlic powder
   1      teaspoon      salt -- or to taste
                        ***apricot mustard***
   1 1/2  cups          apricot preserves
   6      tablespoons   Creole-style or Dijon-style mustard
   5                    boned and skinned chicken breast halves -- cut into bite-sized
                        -- pieces
   2      tablespoons   unsalted butter
   2      tablespoons   vegetable oil

Preparation:

To make the spice mix, combine the peppers, thyme, garlic powder, and salt in a small bowl or plastic bag and stir or shake to mix well. Reserve. To make the apricot mustard, combine the preserves and mustard in a small saucepan over low heat; stir to mix and heat gently until the preserves melt and are thoroughly blended with the mustard. Set aside to cool. Sprinkle chicken pieces with spice mix and let stand for about 30 minutes. Heat butter and oil in a sauté pan or skillet over medium-high heat, add chicken pieces, and sauté until just done, about 5 minutes. Remove with a slotted spoon and drain briefly on paper toweling. Serve hot with the apricot mustard dipping sauce. Source: Chicken by James McNair